Seafood Stew

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For stews and casseroles, choose firm-textured fish that retain their shape during cooking. Cod, snapper and monkfish are ideal, or use a variety, for contrasting tastes and textures. Accompany with some good crusty bread for mopping up all the delicious sauce.

Level:
Moderate

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Ingredients

1¼ lb. Shrimp

1½ lb. red snapper or cod fillets

1 lb. sea scallops

1 medium lime

1 tsp. ground coriander

salt

3 tbsp. olive or vegetable oil

2 large onions

2 large celery stalks

2 medium carrots

1 medium red pepper

1 can Italian plum tomatoes

1 vegetable- or chicken-flavor bouillon cube

½ c. dry white wine

1 tsp. sugar

¼ tsp. crushed red pepper

2 tbsp. chopped fresh parsley

Directions

Hold each shrimp curved side up, insert tip of kitchen shears under shell, cut about 1/4 inch deep along back to tail to expose vein. Devein and rinse; do not remove shells.

Cut red snapper into 3" by 2" pieces. Rinse scallops to remove sand from crevices. Pull tough muscle from side of each scallop. Into large bowl, squeeze juice from lime, stir in coriander and 1 teaspoon salt. Add shrimp, red snapper, and scallops, toss to coat. Set aside.